> If using jackfruit packed in brine, ensure you rinse thoroughly and pat dry. When cooking jackfruit to be shredded on the stovetop, I recommend cutting out the core as it can be quite tough. However, when using a slow cooker, it breaks the toughness of the center core down a little more. You can still cut off the core to ensure the jackfruit shreds easily though. The goal is to have a texture like shredded chicken or pulled pork.

Heat up a large #saucepan{} over medium high with @olive oil{1%tbsp}. Add @onion{1}(sliced) and cook until the onion becomes translucent, which takes about ~{4-5%minutes} depending on your stovetop.

Season @jackfruit{40%oz}(drained) with @garlic powder{2%tsp} and @pepper{1/4%tsp} and add to the pan for about ~{10%minutes} to immerse the flavors and until lightly browned. Turn about ~{5%minutes} on each side. You may need to turn down the stovetop to medium if it starts to get too hot.

Transfer to a slow cooker and add @BBQ sauce{1.5%cups} and @water{1/4%cups}. Cook on low for ~{270%minutes} until it shreds easily with a fork.

Once the dish is done, shred the jackfruit with two forks. Serve over buns of choice with a good heaping of @coleslaw{} on top. You can also enjoy the coleslaw on the side.